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A bowl of orzo chicken salad with grilled chicken, cherry tomatoes, cucumbers, olives, spinach, and feta cheese served in a summer setting.

Orzo Chicken Salad

This Mediterranean orzo chicken salad is light, fresh, and full of flavor. Made with tender chicken, orzo pasta, crisp vegetables, feta, and olives, all tossed in a zesty lemon olive oil dressing, it’s quick to prepare and perfect for summer meals, meal prep, or family gatherings.
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Prep Time 12 minutes
Cook Time 10 minutes
Assembly and Dressing 8 minutes
Total Time 30 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Mediterranean-Inspired
Calories: 420
Ingredients Method

Ingredients
  

For the Salad
  • 1 cup orzo pasta
  • 2 cups cooked chicken breast grilled or shredded
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • ½ cup red onion thinly sliced
  • 2 cups fresh spinach leaves
  • ½ cup feta cheese crumbled
  • ½ cup Kalamata olives pitted and sliced
For the Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1 tsp dried oregano or fresh herbs
  • Salt and black pepper to taste

Method
 

  1. Cook the orzo – Boil in salted water until al dente. Drain and let it cool.
  2. Prepare the chicken – Grill, bake, or shred rotisserie chicken.
  3. Chop the veggies – Dice cucumbers, slice onions, and halve cherry tomatoes.
  4. Make the dressing – Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
  5. Assemble the salad – In a large bowl, mix orzo, chicken, veggies, olives, and feta.
  6. Add dressing – Pour over and toss gently until everything is coated.
  7. Chill & serve – Let it sit in the fridge for 15 minutes before serving for the best flavor.